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Lentil, Mushroom and Spinach Filo Triangles

Makes 40
35 minutes
30 minutes

These crispy veggie triangles make an easy and delicious lunchbox snack or your next dinner party appetisers.

Set a Reminder to cook 04/26/2024 09:17 04/26/24 10:17 Australian Eastern Daylight Time IGA Recipes – Lentil, Mushroom and Spinach Filo Triangles Reminder – Lentil, Mushroom and Spinach Filo Triangles https://www.iga.com.au/recipes/healthy-living/lentil-mushroom-and-spinach-filo-triangles/

Ingredients

40 Makes*

1/2 onion, chopped

2 garlic cloves, crushed

400 g canned lentils, drained and rinsed

2 cups baby spinach

3 cups mushrooms, chopped

160 g feta, crumbled

1 egg

375 g frozen filo pastry

sesame seeds for garnish (optional)

*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

Preheat the oven to 180C.
Heat a drizzle of olive oil in a frypan over medium heat. Saute onions until translucent then add the garlic, lentils, spinach and mushrooms. Cook for 6-7 minutes or until excess water has evaporated. Take off heat, and cool.
Add the feta and egg to the cooled vegetables. Mix to combine.
Taking 2 sheets of filo at a time, brush both sheets with olive oil.
Cut sheets into 4, lengthwise. Place a spoonful of filling at one end and fold the corner over diagonally. Continue folding until you reach the end of the filo maintaining the triangle shape. Repeat with the remaining filo and lentil filling.
Bake for 15-20 minutes or until triangles are crispy and golden.